Thursday, May 18, 2006

It doesn't get much easier than this

Quiche LorraineBig Kitchen Instruction Book Copyright 1998

2 cups (8 ounces) shredded Monterey Jack or Swiss cheese I used Swiss1 tablespoon flour1 (3-ounce) can real bacon bits I used a bag of real bacon pieces and it was bigger than 3 oz1 prebaked pie crust for 9-inch pie4 eggs1 cup half and half I used light cream because that's what I hadnutmeg I omitted this

In a mixing bowl, toss cheese with flour and bacon bits. Spoon into the prebaked pie crust. Beat eggs with half and half and pour over cheese mixture. Sprinkle with nutmeg and bake at 425 degrees for 20 minutes. Reduce heat to 325 degrees and bake for another 30 minutes or until set in center. Let stand 10 minutes before cutting.

Makes 6 servings._______________________________Quiche is one of those things I don't make because I perceive it as something very rich and indulgent. That's true to a degree, however, who are we kidding? I make lots of rich foods. This one just happens to put up a mental block.

But, I had a crust that I wanted to use for something savory and quiche seemed like the logical thing to make. This was so simple to make. These would be great for brunch. I made this the night before we ate it, when I had the oven running for the Baked Chicken With Honey and Mustard. Then we just reheated it gently in the microwave and I served it with salad with Honey French Dressing.

Question of the Day: Has anyone actually ever read the book, Real Men Don't Eat Quiche? Do real men even read books?

3 comments:

Nutmeg is really good in "white sauces" I keep fresh on hand and just use the microplane to grate a pinch in it. You can't taste nutmeg, but its supposed to do something to it. I've never read the book.